The impact of different winemaking techniques on the mouthfeel of Shiraz wines (Part 5)
journal contributionposted on 21.10.2019 by Anton Pieter Nel, Leanie Louw, Pierre van Rensburg, Marius Lambrechts
Any type of content formally published in an academic journal, usually following a peer-review process.
The objective of this study was to investigate the mouthfeel of
Shiraz wines with the accompanying chemical compounds. The
difference between the mouthfeel of two wines from different
climatic zones, as well as two different ripeness levels, was also investigated. The outcome of the investigation may shed light on the effect of different winemaking techniques on the mouthfeel of wine.